Beef Wellington

Ingredients:
For the Beef:

2 lb beef tenderloin, trimmed

Salt and freshly ground black pepper
2 tbsp olive oil
2 tbsp Dijon mustard
For the Duxelles:

1 lb mixed mushrooms, finely chopped

1 shallot, finely chopped
2 cloves garlic, minced
2 tbsp unsalted butter
2 tbsp fresh thyme leaves
Salt and freshly ground black pepper
For Assembly:

8 thin slices of prosciutto

1 sheet of puff pastry
1 egg yolk, beaten with 1 tbsp water
For the Sauce:

1 cup beef stock

1 cup red wine
2 shallots, finely chopped
2 tbsp butter
Instructions:
Prepare the Beef:

Season the beef tenderloin generously with salt and pepper.

Heat olive oil in a large skillet over high heat. Sear the beef on all sides until
browned, about 2-3 minutes per side. Remove from heat and let cool. Brush the beef
with Dijon mustard and set aside.
Make the Duxelles:

In a large skillet, melt the butter over medium heat. Add the shallots and garlic,
cooking until fragrant and translucent.